Homemade pasta isn’t as hard to make as you may think. When I first started making pasta, I did everything by hand, but over the years, even during my consulting days working in restaurants, I used a stand mixer. I challenge anybody who says, “Pasta is better by hand”- when it comes to homemade dough, you can’t tell the difference, especially if you follow my advice. I’ve had experienced chefs confirm these same feelings about using kitchen equipment to aide in the pasta process. The dough turns out just as creamy and pliable, and it’s easily rolled with an attachment roller.
Pasta sheets of dough topped with a light and delicate filling of artichoke hearts, lemon zest, Ricotta and Parmesan cheeses, make a truly special meal. Ravioli are not too difficult to prepare, and not many ingredients are necessary. Frozen defrosted artichoke hearts are super easy to use, there’s really no need to spend the time breaking down a full artichoke with a paring knife, if you don’t have to. Sometimes I use a combination of both frozen and fresh – frozen for the filling and fresh tossed in the brown butter sauce, it just depends upon how much time I have to spend in the kitchen.
These ravioli can be made and frozen on sheet pans to enjoy immediately, or for weeks to come. Just remember to freeze them on a sheet pan first, then load them into freezer bags for storage. Artichoke Ravioli are one of the most delightful things to eat, and they’re not too time consuming to prepare, so you can enjoy them during the week as well.
3-3 1/2 cup all-purpose flour + plus more for dusting
5 large eggs
pinch of salt
1 cup artichoke hearts – fresh, jarred or frozen defrosted
1/2 cup Ricotta cheese
1/4 cup Parmesan cheese grated
zest of 1 lemon
1 stick butter, 8 tablespoons
1/2 cup artichoke hearts
juice of 1/2 lemon
1/3 cup grated Parmesan cheese, divided
- To make dough – in a stand mixer, add flour (start with 3 cups flour, then add more if necessary), eggs and salt. Using a dough hook on low speed, mix dough until it comes together, forming a loose ball, about 15-20 minutes. Remove dough and form into one large ball. Cover with plastic wrap and let rest on counter for 30 minutes to 1 hour.
- In a food processor, add all filling ingredients and pulse until creamy, but leave a little texture. Spoon into a bowl, set aside.
- Using a roller attachment on a stand mixer, cut 3-inch wide strip of dough and dust with flour. Press or roll strip with rolling pin, so it’s flat enough to fit into #1 position on attachment roller. Begin to roll dough through attachment roller, repeat twice on each setting, until you finish #5. I find #5 setting is thin enough for ravioli.
- Lay ravioli sheet on dusted counter and cut into two sheets. Top first sheet with a heaping tablespoon of filling, 2 inches apart. Place second sheet of dough on top. Using your fingers, seal dough together, pushing air out around filling. Using a pasta cutter or knife, cut ravioli into squares and place on a sheet pan dusted with flour or cornmeal. Set aside. Repeat with remaining dough until all the filling is gone. You can use any excess dough for noodles in soups or pasta dishes. Store ravioli in freezer until ready to use.
- In a boiling pot of salted water, (I used half of raviolis in recipe, if making all of ravioli, do in two pans) add ravioli. In a separate skillet over medium heat, add butter and let melt. Add artichoke hearts and lemon juice, stir. After 4 minutes, when ravioli are al dente, add ravioli to pan with slotted spoon. Add 1/4 cup pasta water to skillet and toss to coat. Cook for 1 minute and add 1/4 cup Parmesan cheese. Remove from heat and sprinkle with remaining cheese. Serve immediately. Enjoy!